A culinary tourist in my own back yard.

Gluten Free Jalapeno Cheese Cornbread Muffins

Feeling Inspired

The sun shone yesterday and it was “warm” enough to go out in a light jacket. Sure, it was only about 10C, but it was welcome. There was warmth in the sun as it poured over my face! We had a similar day this past weekend, and I took advantage of it to grill some steaks, which I haven’t done since December.

The weather further inspired me to crave cornbread. Well, the weather and a random comment, probably on Twitter. Some days the product of my kitchen is also the product of my impulsiveness. It’s good that I don’t have copious amounts of good chocolate and cream on hand very often.

Cornbread didn’t figure prominently in my upbringing. Or at all, actually. I first had it when I made a recipe from Jeff Smith’s “The Frugal Gourmet Cooks American,” many years ago. It was actually, apparently, Johnnycake, a sweeter version of cornbread, according to him. It was new to my sisters, parents and I and I kind of liked it. That particular cookbook, for whatever reason, gets pulled out of the cupboard every year as the weather gets nice. Then I sit and read it, cover to cover. So it’s little wonder that today’s weather left me susceptible to being influenced to make cornbread.

Feel Free To Play

These are gluten free. Not because we eat that way, but because I like playing, and have coconut flour left from other recipes to play with. You can absolutely make these with regular flour. Just use a cup of it in place of the coconut flour. The pickled jalapenos could be swapped out for fresh ones, too. I used an aged cheddar, but any flavourful cheese that can be shredded would work well. Smoked Gouda, Asiago or, if you want more kick, Pepper Jack! I’ve seen recipes that call for up to 1/2 cup of sugar, which makes a very sweet cornbread indeed. 1/4 cup gives a nice sweet/savoury balance, but if you prefer yours sweeter, knock yourself out!

You can make this in a greased 8×8 pan as well, with the same baking time. I chose muffins so that I can freeze them individually for later.

In a measuring cup, mix together the milk and yogurt until well blended. Beat in the egg and set aside.

In a medium bowl, combine the cornmeal, coconut flour, sugar, baking powder, garlic powder and salt, whisking to remove any lumps in the coconut flour. Stir in the cheese and jalapenos. Pour in the reserved milk mixture and stir just to combine. Allow the mixture to sit a minute or two to let the coconut flour thicken slightly. Spoon into prepared muffin cups, sprinkle with more cheese if desired and bake for 20-25 minutes until a toothpick inserted into the centre comes out clean.